法式蛋撻 French - Style Custard Tart

Recently I have become rather emotional and a bit nostalgic, perhaps because our children are about to graduate; knowing that they will have to stay in quite distant cities to pursue their careers brings on mixed feelings.

From now on, home will be a place that they come back to when they have time off or short breaks, unlike the period during their studies, where every time we saw them off at least the next holiday and re-union was not too far away ...

Since exams finished daughter has came home to stay before she goes back to London to take up a job in September. She and I have been spending a lot of time happily chatting, shopping, cooking and baking together. The other day we were discussing what cake to make for afternoon tea, when she reminded me of the custard tart that we had at the LADUREE in Paris. I remember seeing their recipe books on sale in the bookshop Waterstones’ near home, so we drove there and brought it back.

幾小時的功夫，一個香噴噴的大蛋撻便出爐了。

Few hours later, a deliciously smelling big custard tart came out from the oven.

This type of egg tart is very different compare to the Hong Kong style, Macau style and English style egg tarts. Their consistency is not as soft and delicate, and when it first comes out from the oven the surface rises up; but don’t panic, it will settle back down after a while. On biting into the full of vanilla flavour custard tart, the smooth but firm body helps you savour every mouthful, full of a lingering enjoyable taste.

Sift the flour into a large bowl, add the salt and the cold butter. Using the finger tips, work the butter into the flour until it resembles crumb. Add the egg yolks and the milk, incorporate into the butter and flour mixture just until everything is combined well and holds together; do not over work the dough. Form the dough into a ball and wrap in cling film. Refrigerate it for an hour.

On a floured work surface, roll out the dough to a thickness of 2 mm. Butter the tin and gently press the dough into the tin, working up the sides. Trim any excess dough that hangs over the edge. Cover with cling film and refrigerate for 1 hour.

Pour the milk and cream into a saucepan. With a sharp knife, slice the vanilla bean in half lengthwise, scrape the interior to remove the seeds, add the pod and seeds in the saucepan. Bring to a simmer. Remove from heat, cover and let infuse for 15 minutes. Remove the vanilla pod and set aside.

Preheat the oven to 170C / 340F / Gas3. Take out the dough, using a fork, prick the surface of the dough to keep from puffing up during baking. Fit a round piece of parchment paper over the dough, carefully pressing into the corners and working up the sides so it will stay in place in the oven. Place rice or dried beans on top, spreading them out in an even layer. " Blind bake " for 10 minutes, take out from oven, remove the paper and the rice, put back into the oven and bake for another 10 minutes. Remove from oven and allow to cool.

In a large bowl, whisk the eggs, egg yolks and sugar until slightly pale, add the cornstarch. In a saucepan, bring the vanilla - infused milk and cream to a simmer. Pour 1/3 of the hot liquid over the egg, sugar mixture. Whisk together and then pour back into the saucepan with the other 2/3 of milk and cream. Bring to a boil while continuing to stir with the whisk. Remove from heat, pour the custard through a sieve into a large bowl，add the butter, mix well and allow to cool for approximately 10 minutes.

Mean while, preheat the oven again to 170C / 340F / Gas 3. Pour the custard into the pre - baked tart shell. Place in oven and bake for approximately 45 minutes. Remove from oven, the surface of the custard tart may appeared to have been risen slightly, it will settle back down after a while. Carefully place the big custard tart on top of a large bowl, pull down the side, leave the tart to cool down completely before sprinkle some icing sugar on the top if desire.

考試成績寄回來了，两兄妹都同時考獲一級榮譽學位。

我們倆老，感動得雙擁落淚。想到當天抱在手中懷裏的兩團小傢伙，終於長大成人了。

The exam results came through the post. Both our son and our daughter have been awarded with First Class Honours for their degrees.

My husband and I shed a few happy tears. We couldn’t imagine those two little soft bundles in our arms when they were little， would grow up so much so soon!!

兒子 8 個月大時
When our son was 8 months old

女兒 3 個 月大時
When our daughter was 3 months old

哥哥 3 歲時上幼兒班的第一天
Big brother's first day to kindergarten at the age of 3

妹妹 3 歲時上幼兒班的第一天
Little sister's first day to kindergarten at the age of 3

Recently I can’t help but keep looking at our old family photos, and realized time really flies ... Thank you very much for your kind thought, can feel relaxed for them now, at least there’s no more exams.Totally agree! This tart is much lighter then a cheese cake or a sponge cake :)

Thank you!! My daughter and I enjoyed making and eating that tart, so delicious !!

Thank you very much for awarding me with this award, and by checking it out helped me to know so much more about you. How amazing that you've graduated as a doctor, but was also the first runner up for Miss Chinese Melbourne!! Your parents must be so proud of you!

Thank you for your kind thought, it's time they go and find their own feet now :)

Hello Jane, I know how hard it must be for you to see your children grow up so quickly and leave home...I never thought I'd miss my family as much as I do, until now...living in Melbourne with Mr Bao...I only get to see my parents and sister's 2 or 3 times a year at most...and every time we see each other now it is much shorter than the times before.

But don't worry :) your children will always come back to visit and you can also go visit them ~ even though the time you spent with them may have reduced, sometimes it's what you do and how you cherish that person and not the amount of time :) Quality VS Quantity hehe at least that's what I tell myself to make time go quicker :D

HUGE Congratulations to both your son and daughter! It's amazing they both received First Class Honours results! I'm so happy for them and also you and your husband :D WELL DONE!

This looks like a lovely custard cake ~ I love Laduree and they're finally coming to Sydney, Australia can't wait to go and visit but in the mean time...if i have the time and COURAGE hehe I'll try this recipe :D Thanks for sharing as always!

In the mean time, enjoy the time with your daughter and take good care of yourself!

Hi Jane, Firstly I would like to say that really love your blog and always back for more recipes, thank you so much for your sharing. I've tried this French tart recipe, but my custard always too thick and like mayonnaise sauce even after baking for 45 mins, really disappointed and couldn't know the reason. At step 3, your mixture(milk added to egg sugar mixture) still very liquid and my were already as a custard sauce(thick). Could you give me any advice and really want to make it again. Thanks again for your time and very happy to talk to you as well. Amy from Sydney

Thank you so much for your kind words! The temperature of your vanilla-infused milk and cream before you adding into the egg mixture is very important. You only need to bring the milk/cream to a simmer, not boil; before you pour 1/3 of it into the egg mixture, whisking it all the time, then pour this back into the pan into the remaining 2/3 vanilla milk & cream, and follow the method stated above.....Most importantly, you need to put the finished custard through a sieve, scrape it through the net to becoming a smooth custard adding it into the tart case.

Hi Jane, I'm wondering if I could use whipping cream instead of double cream since not a lot of supermarket near my place has got double cream. Awesome and lovely recipe by the way. Definitely gonna try this!

Thank you very much. In the UK, double cream has minimum 48% milk fat, and whipping cream has minimum 35% milk fat, so for making a dessert like this, the end results would be quite different if using a less fat contents of cream instead. I belieive some countries like the US or Canada called double cream heavy cream, see if you can get hold of the heavy cream for this recipe? Good luck!